Preparation

Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour off all but 1/4 cup fat (add additional olive oil if bacon doesn't render enough fat). Add onion to skillet and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown on edges, about 6 minutes. Stir in bacon, raisins, vinegar, sugar, and 1/4 teaspoon salt and boil until liquid is reduced to about 1/3 cup, about 1 minute. Remove from heat and keep warm, covered.

Preheat broiler and oil baking pans.

Arrange 2 trout, opened and skin side down, in each pan. Brush flesh of fish with 2 teaspoons oil (total) and sprinkle with pepper and remaining 1/4 teaspoon salt.

Broil 1 pan of fish about 4 inches from heat until just cooked through, 2 to 3 minutes, then loosely cover with foil to keep warm and broil second pan of fish in same manner. Spoon bacon mixture down center of each fish and drizzle with remaining juices from skillet.

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Reviews

We enjoyed this greatly. The blend of
sweet (raisins and caramelized onion)
and salty (bacon) and tart (vinegar) was
very good. I didn't think it too sour
but perhaps just a touch less vinegar
would be okay. I wouldn't want to lose
too much of the tartness that balances
the sweet and salty flavors. I'll
definitely make this again, especially
for company.

As suggested by other reviewers I reduced the red-wine vinegar to half of the suggested amount. Unfortunately I don't have a broiler in my new oven and had to pan fry the trout. My wife loved the dish just the same.

Used trout fillet instead of the whole fish, but other than that stuck to the recipe. Very tasty, definately exceeded expectations. Next time I would use a finer dice on the onions as the big chunks were too big, and would use thick-cut bacon.

Delicious and quick. My husband loved it, so did my chef sister. Substituted dried tart cherries for rasins and apple cider vinegar for red-wine vinegar. Also just broiled the trout with bones and pulled them out after cooking. Would make this for company.